Cream Puff Pudding Bake
I made this for Easter and my family loved it and wanted the recipe. It is easy to make and tastes great.
I made this for Easter and my family loved it and wanted the recipe. It is easy to make and tastes great.
- Carbohydrate 67.7314803383894 g
- Cholesterol 98.3946628377514 mg
- Fat 42.89624833239 g
- Fiber 1.38516339918749 g
- Protein 10.5292821252298 g
- Saturated Fat 27.1318783708266 g
- Serving Size 1 1 Serving (271g)
- Sodium 3614.38241541511 mg
- Sugar 66.3463169392019 g
- Trans Fat 3.7747436744115 g
- Calories 686 calories
Step-by-step
- Crust: boil butter and water (I used microwave), remove from heat.
- Add flour; stir until it forms a ball.
- Beat in 4 eggs, one at a time.
- Spread in greased 9X13 pan.
- Bake at 400 deg. for 30 min.
- Cool.
- Filling: with electric mixer, blend pudding, milk and cream cheese until smooth.
- Spread evenly over cooled puff.
- Spread whip topping over pudding.
- Chill.
- Topping: melt chocolate chips, butter and milk in double boiler; remove from heat.
- Mix in powdered sugar until smooth and cool to room temperature (I used hot fudge ice cream topping).
- Drizzle with spoon over top and chill before serving.
- (I also put fresh strawberries on top).
Crisp, hollow choux pastry underneath a smooth layer of vanilla pudding creates a textural contrast that defines this dessert. Balance the rich sweetness of the cream cheese and chocolate topping by pairing this bake with tart, fresh fruit like raspberries or sliced strawberries, whose acidity cuts through the dairy fat. Crisp green salads dressed in a sharp vinaigrette also make an effective counterpart when serving this as part of a larger spread, cleansing the palate between bites. Creating the crust requires boiling water and butter together before incorporating flour off the heat to gelatinize the starches properly, followed by beating in four eggs individually until a smooth dough forms. Baking this pastry base at 400 degrees Fahrenheit for 30 minutes yields a golden, sturdy foundation that holds the heavy pudding and whipped topping without becoming soggy. Dietary adaptations remain straightforward; gluten-free flour blends can replace all-purpose flour in equal measure for the crust, though the rise may differ slightly due to the lack of wheat protein. Chill the assembled layers for at least two hours before slicing to allow the pudding and cream cheese mixture to firm up, ensuring clean squares upon serving.
